Sports rehydration drink

ABSTRACT

The present disclosure relates generally to sports drinks with improved ability to rehydrate individuals especially after intense physical activities. The sports drinks can also reduce muscle soreness or fatigue, improve muscle performance, and minimize muscle cramping.

BACKGROUND

Sports drinks have been developed to assist with the losses of variousnutritional components during physical activity. The nutritionalcomponents may include sugars, electrolytes, vitamins, minerals, aminoacids, and proteins. Physical activity includes not only exercise andsports by healthy individuals, but may also include any activity whereimportant nutrients are lost, such as work by factory or farm workers,activity by chronically ill patients, living in harsh conditions such asin the tropics or in the desert, and so forth.

Following exercise, replenishing the lost water and nutrients has beenthe goal of a few decades of sports drink research. Nutritionalintervention to achieve maximum muscle recovery has been primarilydirected toward restoration of fluid and electrolytes or thereplenishment of muscle glycogen stores. Muscle recovery depends on fourmajor factors, namely, restoration of fluid and electrolytes,replenishment of muscle glycogen, reduction of oxidative and musclestress, and rebuilding and repair of muscle protein damaged.

Typically marketed sports drinks contain sugars and electrolytes. Someexamples of the sugars contained in the sports drinks include sucrose,glucose, or fructose. Typical electrolytes include sodium salts,potassium salts, and chloride salts.

SUMMARY

The present disclosure, in one embodiment, provides sports drinks withimproved ability to rehydrate individuals especially before or afterintense physical activities. Further, the disclosed sports drinks canreduce muscle soreness or fatigue, improve muscle performance, andminimize muscle cramping. Such improved characteristics of the sportsdrinks, which are contemplated to be associated with well-balancedmagnesium content and magnesium/potassium ratio, surprisingly can beformulated with desirable flavor for people.

In one embodiment, therefore, the present disclosure provides adrinkable aqueous solution comprising, per 16 fluid ounces (473 mL) ofthe solution: 50 to 400 mg Mg²⁺; 100 to 300 mg Na⁺; 100 to 200 mg K⁺;2-10 grams sugar; 50 to 200 mg stevia extract; 2-10 mg monk fruitextract; and at least 450 mL water, wherein the solution has anosmolarity below 250 mosmoles per liter (mOsm/L), the ratio of Mg²⁺ toK⁺ is from 1:3 to 2:1, and the ratio of stevia extract to monk fruitextract is from 50:1 to 5:1. In some embodiments, the osmolarity isbelow 220 mOsm/L. In some embodiments, the osmolarity is from 50 to 200mOsm/L.

In some embodiments, the ratio of Mg²⁺ to K⁺ is from 1:2 to 1:1. In someembodiments, the ratio of stevia extract to monk fruit extract is from25:1 to 10:1. In some embodiments, the solution comprises 50-200 mg ofthe Mg²⁺ per 16 fluid ounces of the solution.

In some embodiments, the solution comprises, per 16 fluid ounces of thesolution: 70 to 150 mg Mg²⁺; 150 to 250 mg Na⁺; 125 to 175 mg K⁺; 4-6grams sugar; 80 to 120 mg stevia extract; and 4-6 mg monk fruit extract.In some embodiments, the solution comprises, per 16 fluid ounces of thesolution: about 100 mg Mg²⁺; about 200 mg Na⁺; about 150 mg K⁺; about 5grams sugar; about 100 mg stevia extract; and about 5 mg monk fruitextract.

In some embodiments, the solution further comprises vitamin C, citricacid, and a flavoring agent. In some embodiments, the solution comprisesthe ingredients as shown in Table 1, 2, or 3.

Also provided, in one embodiment, is a method for reducing musclesoreness, fatigue or cramping in a subject in need thereof, comprisingorally administering to the subject an effective amount of the solutionof the present disclosure. In some embodiments, the administrationfollows an intense physical activity by the subject. In someembodiments, the subject experiences muscle soreness, fatigue, orcramping. In some embodiments, the administration is prior to thesubject undertaking an intense physical activity.

DETAILED DESCRIPTION

The following description sets forth exemplary embodiments of thepresent technology. It should be recognized, however, that suchdescription is not intended as a limitation on the scope of the presentdisclosure but is instead provided as a description of exemplaryembodiments.

The instant inventor has made the unexpected discovery that suitableconcentrations of magnesium, sodium and potassium ions in a sportsdrink, in particular a relatively high concentration of magnesium and abalanced magnesium to potassium ratio, when used by an individualengaged in intense physical activities, help reduce muscle soreness andfatigue, improve muscle performance, and minimize muscle cramping. Asuitable concentration of magnesium may be 50 to 400 mg Mg²⁺ per 16fluid ounces (473 mL) of the drink (about 0.1 mg/mL to about 0.85mg/mL). A suitable ratio of magnesium to potassium may be 1:3 to 2:1(w/w).

In addition, it is contemplated that the sports drink containsrelatively low sugar content to reduce osmolarity. In some embodiments,the preferred osmolarity is below 250 mosmoles per liter (mOsm/L), orbelow 200 mOsm/L. Magnesium drinks (e.g., magnesium citrate) are knownto pull fluid from the body. Therefore, the lower osmolarity than incommon products on the market helps to improve rehydration.

A common problem associated with drinks with high content of magnesiumis their sour taste. Efforts have been made to neutralize this taste,and it is herein discovered that a combination of stevia extract andmonk fruit extract, at the right ratio (e.g., 50:1 to 5:1, w/w), canhelp remove the disfavored taste.

In accordance with one embodiment of the present disclosure, therefore,provided is a drinkable aqueous solution comprising, per 16 fluid ounces(473 mL) of the solution, 50 to 400 mg Mg²⁺; 100 to 300 mg Na⁺; 100 to200 mg K⁺; 2-10 grams sugar; 50 to 200 mg stevia extract; 2-10 mg monkfruit extract; and at least 450 mL water. Preferably, the solution hasan osmolarity below 250 mosmoles per liter (mOsm/L). In someembodiments, the ratio of Mg²⁺ to K⁺ is from 1:3 to 2:1 (w/w). In someembodiments, the ratio of stevia extract to monk fruit extract is from50:1 to 5:1 (w/w).

The osmolarity of the solution is preferably lower than 250 mOsm/L. Insome embodiments, the osmolarity is below 240 mOsm/L, 230 mOsm/L, 220mOsm/L, 210 mOsm/L, 200 mOsm/L, 190 mOsm/L, 180 mOsm/L, 170 mOsm/L, 160mOsm/L, 150 mOsm/L, 140 mOsm/L, 130 mOsm/L, 120 mOsm/L, 110 mOsm/L, 100mOsm/L, 90 mOsm/L, 80 mOsm/L, 70 mOsm/L, 60 mOsm/L, 50 mOsm/L, 40mOsm/L, 30 mOsm/L, 20 mOsm/L, 15 mOsm/L, 10 mOsm/L, 9 mOsm/L, 8 mOsm/L,7 mOsm/L, 6 mOsm/L, 5 mOsm/L, 4 mOsm/L, 3 mOsm/L, 2 mOsm/L, or 1 mOsm/L.

In some embodiments, the osmolarity is higher than 1 mOsm/L, 2 mOsm/L, 5mOsm/L, 10 mOsm/L, 15 mOsm/L, 20 mOsm/L, 30 mOsm/L, 40 mOsm/L, 50mOsm/L, 70 mOsm/L, 80 mOsm/L, 90 mOsm/L, or 100 mOsm/L.

The ratio of Mg²⁺ to K⁺ is preferably from 1:3 to 2:1, or from 1:2 to2:1, from 2:3 to 1:1, from 1:3 to 3:2, or from 1:3 to 1:1 (w/w). In someembodiments, the ratio of Mg²⁺ to K⁺ is about 1:1, 1:2, 2:3 or 3:4(w/w).

The ratio of stevia extract to monk fruit extract is preferably from50:1 to 5:1, or alternatively from 45:1 to 5:1, 40:1 to 5:1, 35:1 to5:1, 30:1 to 25:1, 20:1 to 5:1, 45:1 to 6:1, 45:1 to 7:1, 45:1 to 8:1,45:1 to 9:1, 45:1 to 10:1, 45:1 to 11:1, 45:1 to 12:1, 45:1 to 13:1,45:1 to 14:1, 45:1 to 15:1, 45:1 to 16:1, 45:1 to 17:1, 45:1 to 18:1,45:1 to 19:1, 45:1 to 20:1, 40:1 to 6:1, 40:1 to 7:1, 40:1 to 8:1, 40:1to 9:1, 40:1 to 10:1, 40:1 to 11:1, 40:1 to 12:1, 40:1 to 13:1, 40:1 to14:1, 40:1 to 15:1, 40:1 to 16:1, 40:1 to 17:1, 40:1 to 18:1, 40:1 to19:1, 40:1 to 20:1, 30:1 to 6:1, 30:1 to 7:1, 30:1 to 8:1, 30:1 to 9:1,30:1 to 10:1, 30:1 to 11:1, 30:1 to 12:1, 30:1 to 13:1, 30:1 to 14:1,30:1 to 15:1, 30:1 to 16:1, 30:1 to 17:1, 30:1 to 18:1, 30:1 to 19:1,30:1 to 20:1, 25:1 to 6:1, 25:1 to 7:1, 25:1 to 8:1, 25:1 to 9:1, 25:1to 10:1, 25:1 to 11:1, 25:1 to 12:1, 25:1 to 13:1, 25:1 to 14:1, 25:1 to15:1,25:1 to 16:1, 25:1 to 17:1,25:1 to 18:1, 25:1 to 19:1, or 25:1 to20:1.

Stevia is a sweetener and sugar substitute extracted from the leaves ofthe plant species Stevia rebaudiana. The active compounds of steviainclude steviol glycosides (mainly stevioside and rebaudioside).Stevia's taste has a slower onset and longer duration than that ofsugar, and some of its extracts may have a bitter or licorice-likeaftertaste at high concentrations.

Stevia extracts and derivatives are produced industrially and availablecommercially. Example include Rebiana, which is an abbreviated namerebaudioside A, and Truvia and PureVia which are an Erythritol, Rebiana.

Monk fruit (Siraitia grosvenorii) is a herbaceous perennial vine of theCucurbitaceae (gourd) family, native to southern China and northernThailand. The plant is cultivated for its fruit, whose extract is nearly300 times sweeter than sugar and has been used in China as a low-caloriesweetener for cooling drinks and in traditional Chinese medicine. Monkfruit extracts are also commercially available.

In some embodiment, the solution contains 50 to 400 mg Mg²⁺, oralternatively 50 to 350 mg Mg²⁺, 50 to 300 mg Mg²⁺, 50 to 250 mg Mg²⁺,50 to 200 mg Mg²⁺, 50 to 150 mg Mg²⁺, 75 to 400 mg Mg²⁺, 75 to 300 mgMg²⁺, 75 to 250 mg Mg²⁺, 75 to 200 mg Mg²⁺, 75 to 150 mg Mg²⁺, or 75 to125 mg Mg²⁺, per 16 fluid ounces (473 mL) of the solution. The magnesiumion can be provided as a salt of magnesium, such as magnesium citrate,magnesium chloride, without limitation.

In some embodiments, the solution contains 100 to 300 mg Na⁺, oralternatively 100 to 250 mg Na⁺, 100 to 225 mg Na⁺, 100 to 200 mg Na⁺,125 to 300 mg Na⁺, 150 to 300 mg Na⁺, 175 to 300 mg Na⁺, 125 to 250 mgNa⁺, 150 to 250 mg Na⁺, or 175 to 225 mg Na⁺, per 16 fluid ounces (473mL) of the solution. The sodium ion can be provided as a salt of sodium,such as sodium citrate, sodium chloride, without limitation.

In some embodiments, the solution contains 100 to 200 mg K⁺, oralternatively 110 to 200 mg K⁺, 120 to 200 mg K⁺, 130 to 200 mg K⁺, 140to 200 mg K⁺, 150 to 200 mg K⁺, 100 to 190 mg K⁺, 100 to 180 mg K⁺, 100to 170 mg K⁺, 100 to 160 mg K⁺, 110 to 190 mg K⁺, 120 to 180 mg K⁺, 130to 170 mg K⁺, 140 to 160 mg K⁺, or 145 to 155 mg K⁺, per 16 fluid ounces(473 mL) of the solution. The potassium ion can be provided as a salt ofpotassium, such as potassium citrate, potassium chloride, withoutlimitation.

In one embodiment, the solution contains, per 16 fluid ounces of thesolution 70 to 150 mg Mg²⁺; 150 to 250 mg Na⁺; 125 to 175 mg K⁺; 4-6grams sugar; 80 to 120 mg stevia extract; and 4-6 mg monk fruit extract.In one embodiment, the solution contains, per 16 fluid ounces of thesolution about 100 mg Mg²⁺; about 200 mg Na⁺; about 150 mg K⁺; about 5grams sugar; about 100 mg stevia extract; and about 5 mg monk fruitextract.

The solution can further include other nutrients or flavoring agentssuch as vitamin C, citric acid, and/or lime/orange flavoring agent.

Specific examples of solutions disclosed here include, withoutlimitation, those provided in Tables 1, 2 or 3 in the experimentalexamples.

Methods for preparing and using the aqueous solutions of the presentdisclosure are also provided. In some embodiments, the solutions can beprepared by adding each of the ingredients into a water-based solution,as exemplified in Example 2.

In various embodiments, the solutions disclosed herein can be used inmethods for reducing muscle soreness, fatigue or cramping in a subjectin need thereof. The method, in some embodiments, entails orallyadministering to the subject an effective amount of the solution of thepresent disclosure.

In some embodiments, the administration follows an intense physicalactivity by the subject. In one embodiment, the administration is madebefore an intense physical activity by the subject.

In some embodiments, the effective amount is about 1 fluid ounce, 2fluid ounces, 5 fluid ounces, 10 fluid ounces, 16 fluid ounces, 18 fluidounces, or 32 fluid ounces, without limitation.

In some embodiments, the subject experiences muscle soreness, fatigue,or cramping. In some embodiments, the subject, following theadministration, experiences reduced muscle soreness, fatigue orcramping. In some embodiment, the subject desires the flavor of thesolution.

EXAMPLES

The following examples are included to demonstrate specific embodimentsof the disclosure. It should be appreciated by those of skill in the artthat the techniques disclosed in the examples which follow representtechniques to function well in the practice of the disclosure, and thuscan be considered to constitute specific modes for its practice.However, those of skill in the art should, in light of the presentdisclosure, appreciate that many changes can be made in the specificembodiments which are disclosed and still obtain a like or similarresult without departing from the spirit and scope of the disclosure.

Example 1

A batch of test samples of a sport drink was prepared with ingredientshown in Table 1.

TABLE 1 Ingredients of Test Sample Ingredients Amount Magnesium 100 mgSodium 200 mg Potassium 150 mg Sugars  5 g Water q. v. 473 mL

The test samples were provided to six mixed martial artists. Each ofthem drank about 2 bottles each (16 fl. oz/bottle) during a 45 minutestrenuous endurance work out. The unanimous opinion of all of theseindividuals was that the drink significantly improved their performanceduring their workouts, and reduced post-exercise muscle soreness andfatigue. All of these individuals had several comments on social mediaabout how the drink can help athletes rehydrate better.

During the same period, two additional adults and a 8-year boy took thetest samples to Zion national park in Utah. They used it to hydratethemselves on a 5-mile hike in the canyons in 92 degree heat. All threeof them felt marked difference in their muscle performance and feltrelatively energetic despite the long hike. Specifically, they did notfeel exhausted despite a relatively long climb in the middle of a hotday. There was minimal muscle soreness or cramps afterwards. Theyattributed this to the proper formulation of electrolytes they used tohydrate themselves.

A fitness and training coach, who ran the marathon, reported that he ranhis personal best the day he used the drink and felt the drinkspecifically improved his performance.

A number of professional basketball (NBA) players tried the drink preand post workout. Their overall impression was the same as above: lessmuscle soreness or fatigue, improved muscle performance, minimalcramping.

Example 2

Production samples were prepared with two different flavors, a lemonflavor and an orange flavor. The samples included different amounts offlavor agents, stevia extract and monk fruit extract. It was discoveredthat, when the amounts of stevia extract and monk fruit extract were 100mg and 5 mg, respectively (in 16 fluid ounces formulations), the sampleshad the least “magnesium taste” and were most enjoyable. Thecorresponding formulations are then provided in the tables below.

TABLE 2 Lime flavored production sample Ingredient Amount Unit OrganicSugar 5000 mg Magnesium Citrate 656.25 mg (100 mg Mg²⁺) Sodium Chloride538.46 mg (200 mg Na⁺) Potassium Citrate 437.5 mg (150 mg K⁺) Vitamin CAscorbic Acid 90 mg Citric Acid 1200 mg Stevia Extract 100 mg FlavorLime Li-17212 500 mg Color Beta Carotene Emulsion 16 7.2 mg Monk FruitExtract 5 mg Filtered Water q.v.473 mL

TABLE 3 Orange flavored production sample Ingredient Amount Unit OrganicSugar 5000 mg Magnesium Citrate 656.25 mg (100 mg Mg²⁺) Sodium Chloride538.46 mg (200 mg Na⁺) Potassium Citrate 437.5 mg (150 mg K⁺) Vitamin CAscorbic Acid 190 Img Citric Acid 1200 mg Stevia Extract 100 mg FlavorBlend Orange 650 mg Color Blend Beta Carotene 90 mg Emulsion 16, RoseAnthocyanin Monk Fruit Extract 5 mg Filtered Water q.v.473 mL

The production samples were prepared with the following process:

1. Fill blending tank with the total water;

2. Add Citric Acid;

3. Add Magnesium Citrate, Sodium Chloride, Potassium Citrate;

4. Add Organic Sugar, Monk Fruit, Stevia, Ascorbic Acid, Natural Flavorsand Colors;

5. Blend for 15 minutes until liquid is uniform;

6. Verify pH of final blend ≤4. and Brix 1-2.

Unless otherwise defined, all technical and scientific terms used hereinhave the same meaning as commonly understood by one of ordinary skill inthe art to which this invention belongs.

The inventions illustratively described herein may suitably be practicedin the absence of any element or elements, limitation or limitations,not specifically disclosed herein. Thus, for example, the terms“comprising”, “including,” “containing”, etc. shall be read expansivelyand without limitation. Additionally, the terms and expressions employedherein have been used as terms of description and not of limitation, andthere is no intention in the use of such terms and expressions ofexcluding any equivalents of the features shown and described orportions thereof, but it is recognized that various modifications arepossible within the scope of the invention claimed.

Thus, it should be understood that although the present invention hasbeen specifically disclosed by preferred embodiments and optionalfeatures, modification, improvement and variation of the inventionsembodied therein herein disclosed may be resorted to by those skilled inthe art, and that such modifications, improvements and variations areconsidered to be within the scope of this invention. The materials,methods, and examples provided here are representative of preferredembodiments, are exemplary, and are not intended as limitations on thescope of the invention.

The invention has been described broadly and generically herein. Each ofthe narrower species and subgeneric groupings falling within the genericdisclosure also form part of the invention. This includes the genericdescription of the invention with a proviso or negative limitationremoving any subject matter from the genus, regardless of whether or notthe excised material is specifically recited herein.

In addition, where features or aspects of the invention are described interms of Markush groups, those skilled in the art will recognize thatthe invention is also thereby described in terms of any individualmember or subgroup of members of the Markush group.

All publications, patent applications, patents, and other referencesmentioned herein are expressly incorporated by reference in theirentirety, to the same extent as if each were incorporated by referenceindividually. In case of conflict, the present specification, includingdefinitions, will control.

It is to be understood that while the disclosure has been described inconjunction with the above embodiments, that the foregoing descriptionand examples are intended to illustrate and not limit the scope of thedisclosure. Other aspects, advantages and modifications within the scopeof the disclosure will be apparent to those skilled in the art to whichthe disclosure pertains.

The invention claimed is:
 1. A drinkable aqueous solution comprising,per 16 fluid ounces (473 mL) of the solution: 75 to 400 mg Mg²⁺; 100 to300 mg Na⁺; 100 to 200 mg K⁺; 2-10 grams sugar; 80 to 120 mg steviaextract; 4-6 mg monk fruit extract; and at least 450 mL water, whereinthe solution has an osmolarity below 250 mosmoles per liter (mOsm/L). 2.The solution of claim 1, wherein the osmolarity is below 220 mOsm/L. 3.The solution of claim 1, wherein the osmolarity is from 50 to 200mOsm/L.
 4. The solution of claim 1, wherein the ratio of Mg²⁺ to K⁺ isfrom 1:2 to 1:1.
 5. The solution of claim 1, wherein the ratio of steviaextract to monk fruit extract is from 25:1 to 15:1.
 6. The solution ofclaim 1, which comprises 75-200 mg of the Mg²⁺ per 16 fluid ounces ofthe solution.
 7. The solution of claim 1, which comprises, per 16 fluidounces of the solution: 75 to 150 mg Mg²⁺; 150 to 250 mg Na⁺; 125 to 175mg K⁺; 4-6 grams sugar; 80 to 120 mg stevia extract; and 4-6 mg monkfruit extract.
 8. The solution of claim 1, which comprises, per 16 fluidounces of the solution: about 100 mg Mg²⁺; about 200 mg Na⁺; about 150mg K⁺; about 5 grams sugar; about 100 mg stevia extract; and about 5 mgmonk fruit extract.
 9. The solution of claim 1, further comprisingvitamin C and citric acid.
 10. The solution of claim 1, which comprises:Ingredient Amount UNIT Organic Sugar 5000 mg Magnesium Citrate 656.25 mgSodium Chloride 538.46 mg Potassium Citrate 437.5 mg Vitamin C AscorbicAcid 90 mg Citric Acid 1200 mg Stevia Extract 100 mg Flavor LimeLi-17212 500 mg Color Beta Carotene Emulsion 16 7.2 mg Monk FruitExtract 5 mg Filtered Water q.v.473 mL.


11. The solution of claim 1, which comprises: Ingredient Amount UNITOrganic Sugar 5000 mg Magnesium Citrate 656.25 mg Sodium Chloride 538.46mg Potassium Citrate 437.5 mg Vitamin C Ascorbic Acid 90 mg Citric Acid1200 mg Stevia Extract 100 mg Flavor Blend Orange 650 mg Color BlendBeta Carotene 90 mg Emulsion 16, Rose Anthocyanin Monk Fruit Extract 5mg Filtered Water q.v.473 mL.


12. A method for reducing muscle soreness, fatigue or cramping in asubject in need thereof, comprising orally administering to the subjectan effective amount of the solution of claim
 1. 13. The method of claim12, wherein the administration follows an intense physical activity bythe subject.
 14. The method of claim 12, wherein the subject experiencesmuscle soreness, fatigue, or cramping.
 15. The method of claim 12,wherein the administration is prior to the subject undertaking anintense physical activity.